This will possibly be the best chicken parm sandwich you’ll ever have! Similar to one I sold at the tavern but, without the pesto and calamari, I present the cheese stick chicken parm sandwich. I am a complete and utter cheese stick fanatic. I suppose I would have to say that I truly love mozarella in just about any form so, when we were playing around in the restaurant kitchen one night we decided to cook up a new burger/sandwich. We were all hungry and my sales rep talked me into buying a couple ponds of fresh calamari so, that was a must and I definitely wanted cheese sticks on this new creation but, we had none…that was not an option on my menu. What does one do when they have no cheese sticks but, have a huge block of mozarella in the walk-in? You make your own cheese sticks. The sandwich came out great and was served during National Burger Month. This is a much more simple variation.
4 chicken breasts, trimmed and pounded to 1-1¹/²” thick
2 ¹/² c AP flour
Salt and pepper to taste
1/2 tbs kosher salt
2 tsp blk Pepper
1 lg egg
1/4 c milk
Oil for frying
4 burger buns
Nonstick cooking spray
2 c marinara or spaghetti sauce
8 slices provolone
16 breaded cheese sticks
Preheat deep fryer to 338
Start off by seasoning your breasts with salt and pepper. Set aside. Combine the flour, salt and pepper and mix well. Set aside. In a seperate bowl, whisk together the egg and milk. Dredge your breast in flour, dusting off excess, then into the egg and milk and back into the flour. Make sure the whole breast is coated. Repeat with remaining breasts and deep fry in batches of 2, depending on the size of your fryer. Deep fry for roughly 5-6 minutes on each side or until juices run clear. Transfer to paper towels to drain excess oil.
Heat up a nonstick pan or griddle to high heat. Spray the cut sides of your buns with nonstick cooking spray and toast for roughly 2 minutes. Remove from heat and set aside. Place 1 chicken breast on the bottom buns. Top each breast with 1 slice of provolone. Set aside.
Transfer sauce to a small pot and bring to a boil. Reduce heat to slight simmer while you fry up the cheese sticks. If you are making these from scratch with plain mozarella sticks, you are going to use a similar method as the chicken breading. Dredge the sticks in unseasoned flour. Coat in egg and milk mixture and roll in seasoned or unseasoned breadcrumbs. Arrange on sheet pan and freeze for 1 hour before deep frying.
Now, back to the pre-breaded cheese sticks. Depending on the size of your fryer, you may be able to fry these all in one shot. Deep fry according to package directions, roughly 3-4 minutes, or just as the cheese begins to peek out of the crust.
Spoon 1/4 cup of the hot marinara over the chicken and provolone. Top each breast with 4 cheese sticks. Add 1 slice of provolone to the top of the sticks and spoon another 1/4 c sauce over that. Use a micrplane to grate some parmesan over the top. Finish with bun toppers and there you go. One of the best chicken parm sandwiches you may ever have!